One of the main lessons I learned at Chez Panisse was that simple can be better. This dip mix demonstrates that concept. Three ingredients + one food processor + 5 minutes = a great, healthy dip. This is always popular at our samplings and we get lots of requests for the recipe

Ingredients:

8oz Low Fat Cream Cheese (or regular)

1/4 cup dry sun-dried tomatoes

1/2 teaspoon (or more, depending on your preference)Herbs of Italy

1/4 to 1/3 cup water (depending on how dry the tomatoes are)

pinch of sea salt

Assembly:

Leave cream cheese at room temperature for about 45 minutes.

Combine tomatoes and Herbs of Italy.

Boil water and add to tomatoes. Let sit for 5 minutes until the tomatoes are soft. If you are in a hurry, you can just pop the tomatoes and water into the microwave.

Add all ingredients to food processor and blend a few seconds until just mixed. Note: this dip will increase in flavor overnight and keep safely refrigerated for at least 5 days.

Sun-dried tomatoes are a good source of Dietary Fiber, Thiamin, Riboflavin, Niacin, Iron, Magnesium and Phosphorus, and a very good source of Vitamin C, Vitamin K, Potassium, Copper and Manganese. They are also high in Lycopene, which is a heart-healthy anti-oxidant. Try adding some roasted red bell bepper, or roasted eggplant, nicoise olives, minced grilled shrimp, or just some lemon juice as variations.